Health Tip Of The Week: What You Need To Know About Water

How Much Should I Drink?
Take your weight in pounds and divide it by 2. The result is how many ounces of water you should drink each day.


Dasani and Aquafina waters, two of the biggest brands in America are reprocessed tap water from cities around the country. One of Aquafina's sources is the Detroit River!!

Bottled? Tap? Filtered?
Water distillers are extremely effective at removing everything - unfortunately even good minerals - from water. The water is mineral free. A growing body of evidence suggests that completely mineral free water is worse for your body than water with dissolved minerals in it.
A distiller is halfway to your goal. You won't have anything bad in your water, but it can adversely affect your health in other ways.


Best Times to Drink Water? Here's a typical timetable for healthy water consumption:

8-16 oz before breakfast (it will help you know if you are really hungry because often you think you’re hungry when it’s either fatigue or thirst)

8-16oz before lunch and 8-16oz before supper.

This might not sound like a lot of water, or to some people who don’t drink water at all it might sound a lot of water to fit in one day!

Try having a little every 20 minutes. Keep of a mug of water at your desk and sip at it throughout the day. Know how much the cup holds and set yourself a goal; “I will have 5 mugs full during my word day”. I keep a mug of water and also a litre bottle at my desk so I don’t always have to get up to refill the mug (it might sounds silly but I know I won’t get in my goal if I don’t do it this way)

If you try this out for a few weeks (or better yet make it a permanent habit!) you`ll find you`ll have more energy, be more alert, eat less (because you`ll figure out what is true hungry and what is thirst) and you`ll probably even see your skin glow a little!

Baking Goal: Chewy Granola Bars

Don't these look great? I can't wait to try them and the recipe is pretty healthy too so that's always good!

Check out the recipe at Scoutie Girl

Baking My Way: Pillsbury Melt-away Butter Fingers

I feeling that baking itch; that “I feel like baking” feeling so I got out my book and picked this. I also used oil in this one, instead of butter, because I was out, and I was a little worried because usually this type of baking has that strong buttery flavor. But I thought what the heck, you never know till you try and although I used more oil then the conversion chart says (I just went based off what I knew the dough should look like) they turned out really well. They practically melt in your hand on the way to your mouth!

I give these a 4 (1 being "I'll never bake them again" and 5 being "They are now one of my favorites")


INGREDIENTS
2 cups flour
1/2 cup powdered sugar
1/8 teaspoon salt
1 cup butter or margarine
1 cup finely chopped walnuts
1 teaspoon vanilla
1/4 cup powdered sugar


DIRECTIONS
Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add walnuts and vanilla; mix with hands to form a smooth dough. Using about 1 tablespoonful dough for each, shape into 2 1/2-inch fingers. Place on ungreased cookie sheets.

Bake at 400°F. for 5 to 7 minutes or until set and light golden brown. Cool 1 minute; remove from cookie sheets. Carefully roll in 1/4 cup powdered sugar; cool.


Variations for your pleasure:

NUTTY CHOCOLATE BUTTER FINGERS:
Omit walnuts. Shape and bake dough as directed above. Do not roll in powdered sugar. In small saucepan over very low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon margarine or butter; cool slightly. Dip ends of cookies into chocolate mixture, then into 1/2 cup finely chopped pistachio nuts. Let stand until set. 3 1/2 dozen cookies.

CHOCOLATE CHIP BUTTERBALLS:
Prepare dough as directed above, substituting 1 cup miniature semi-sweet chocolate chips for walnuts. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325°F. for 14 to 17 minutes or until firm to the touch but not brown. DO NOT OVERBAKE. Immediately remove from cookie sheets. Roll in powdered sugar; cool. 3 1/2 dozen cookies.

Source

Savory Sunday

Hey all!
Sorry I didn't have my Savory Sunday post up last week on sunday! I had it all ready, and I did it ahead of time because I knew I would be away on a family camping weekend, scheduled it and everything and I came home on Monday to find it hadn't posted!

I hope this week I'll have a better turn out, but those of you that did share (thanks!!) shares some wonderful things! I can't wait to see what else you all have to share with me!

Zucchini Cupcakes with Cream Cheese Frosting from Flour me with love

...from Crazy for crust

Banana Nut Cornbread from Loving Live

Candied Pecans from Like Mother, Like Daughter

Here's how it will work:

1) Link up to the link below (link as many as you want but try to link something savory if you can)
2) Grab the Savory Sunday button and put it in the post you are sharing
3) Leave a comment after you post
4) I'd love for you to become a follower if you're not but it's not a requirement :)

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Guest Writer: Marsha from The Better Baker

What is your name? Marsha Baker

Where do you live? Hometown in NW Ohio (hubby and I both graduated high school here)

What's your favorite recipe? Anything delicious, easy and healthy

What's your favorite kitchen tool? My curved spatulas (spoonulas as Rachel Ray would say)

What do you live by in life?  Life is 10% what happens to you and 90% how you respond to what happens to you.

I have always loved to be in the kitchen, beginning with 4-H when I was a kid. I had my own cookbook published last August with 300 easy and delicious recipes. I have been married to the same wonderful man for over 43 years, and am mom to 3, nana to 8 beautiful grands. I stay active serving in ministries in my church and wear many 'hats'. My family and my faith are the most important things in my life...with friends being important and valued also.

I like to say I do simple, delicious and healthy recipes. Of course,
an occasional splurge is great too. My hubby is 100% disabled with numerous health issues, so I do try to stick with healthier ingredients. And because I'm always on the go, a 'quick 'n' easy' recipe always gets my attention.

Check out Marsha's blog The Better Baker

I'm excited to share this one with you as it is definitely a favorite of mine!

I hope your family enjoys this even half as much as we do!

A dear friend who doesn't do much cooking shared this recipe with me and we have enjoyed it so much.

This recipe is a great way to serve fresh summer veggies available this time of year.

MMMMMM!!! MMMMMM!!

It's easy, delicious and impressive! If you're having company and need a side dish, this is a great one. First, you'll want to check to be sure they 'do' onions...as many don't, but we love this!

Try it...you'll like it.

First you clean and chunk the potatoes and green beans, and while they're cooking, caramelize the onions. I browned them a few minutes longer after taking this picture. You want them nice and brown.

Then you mix balsamic vinegar and brown sugar together (I use Brown Sugar Splenda - half the amount called for) and add it to the onions, then pour that over the top of the drained veggies. I can eat a whole plateful of this sooo-good dish!

(For Curious Minds...The 'other' thing on the plate is a burger with sauteed fresh mushrooms topped with sour cream)


CARAMELIZED VEGETABLE TRIO
(From The Better Baker)


2 lbs. small red potatoes, cut into 1" chunks
1 lb. fresh green beans, cleaned and snapped in half
1/2 tsp. salt
1/3 c. margarine
2 lg. sweet onions, chopped
1/4 c. cider or balsamic vinegar
1/4 c. packed brown sugar
1/4 tsp. salt


In Dutch oven, bring 1-1/2" of water to a boil. Add potatoes and beans; cook until tender, about 10 - 15 minutes. Drain - set aside. While vegetables are cooking, melt margarine in 12" skillet; add onions and cook until tender and browned, about 10 minutes, stirring occasionally. Stir in vinegar, brown sugar and 1/4 tsp. salt. Pour onion mixture over potato mixture; stir to coat. If desired, top with freshly ground pepper before serving.

ENJOY EVERY DELICIOUS BITE! 

If you're interest in doing a guest post here's all the info! I'd love to have you post!!

Health Tip Of The Week: The Benefits Of Infrared Sauna

We had an infrared sauna when I lived at my mom’s and she still had a house. I was about 20lbs over weight, had bad skin, bad digestion and headaches. I went in the sauna, 4 times a week, for around 3 months and I lost the weight (along with swimming and eating better), my skin got better, and so did my digestion and the headaches went away completely!

Infrared saunas are different then steam sauna and have different health benifits. They aren't as common (yet) but if you can find one to use I would strongly suggest it!

Did you know that using an infrared sauna:

- Causes weight loss (without having to lift a finger)
- Helps treat cellulites
- Improves your immune system
- Improves your strength and vitality
- Helps cure several skin diseases like eczema, psoriasis and acne
- Strengthens the cardio-vascular system
- Helps control your blood pressure
Detoxifies your body
- Gives you more energy and relieves stress
- Helps treat burns and scars
- Relieves pain (joint pain, sore muscles, arthritis)
- Helps control your cholesterol level
- Helps treat bronchitis
- Helps treat hives (urticaria), gout, tissue damage, prostate hypertrophy

If you want to know more about these saunas go to www.infrared-sauna-reference.com

Baking Goal: Ricotta Money Bread

Doesn't this look great? I kept seeing everyone post about this and I finally found a recipe that was easy enough for me (I'm yet to really take on the bread department of baking)

Check out the recipe at Treat & Trick